@abasket, I bought the ingredients for the tomato and peach salad. I do have a question. Should I wait to dress the salad until the last minute or can it be made ahead of time?
Let us know how it is. If I tried to make that I’d eat up all the peaches before they made it into the sald!
I had to buy nectarines and I hid them ? the store didn’t have peaches and I wasn’t going to make another trip to the fruit market where they are doing a deplorable job of mask wearing and socially distancing
@deb922 and @jym626 I actually made this salad today and took it to my mom’s. I layered all the ingredients except the dressing in a covered container (I also drizzled the honey at home) and then when I got to my moms I added the dressing I used. I would say if you are going if you are going to serve it within an hour-ish or so you could add dressing ahead of time. But also fine to arrange all ingredients except the dressing and then dress shortly before serving.
(I think that tomatoes given more liquid (dressing) can become more/too juicy if you add the dressing hours before serving)
Nectarines are superior to peaches, IMO. 
Dinner tonight was a very easy and flexible sheetpan recipe I’ve been making for years (with a few small modifications).
https://www.nigella.com/recipes/spanish-chicken-with-chorizo-and-potatoes
@doschicos so what are your small modifications?
I cook it a little shorter than the hour given more like 50-55 minutes. I use the juice of the orange in addition to the zest. The orange flavor really pulls the ingredients together. It’s hard to find fresh chorizo here so I use cured chorizo or chourico and only add during the last 20-30 minutes of cooking to keep it from drying out. I find, for my liking, it needs a sprinkle of finishing salt at the end.
It’s a recipe that’s easy to adjust to one’s preferences.
I love that recipe from Nigella and make it with Polish sausage because have a hard time finding chorizo. It’s delicious and a keeper.
You could try sprinkling on some hot or smoked paprika to emulate some of the chorizo flavor profile.
Dinner tonight–rib eye steaks, a salad with the first lettuce from our garden (Little Gem romaine), and zucchini sautéed with Yukon Gold potatoes. I bailed on the pineapple upside down cake. The local (small market) has been offering bakery items for curbside pickup. My D saw that they woud do custom orders so she called and the baker said she’d be delighted to do a pineapple upside down cake!! I enjoy cooking, but I’m just not a baker and didn’t want to take a chance.
We are the big bag of lobster claws (pre-cooked and frozen) we got from Costco. Yum, but good god it was a lot of work! 
According to the nutritional info, the entire bag was 380 calories. Yeah, there was a lot of energy spent on cracking those claws! We supplemented the lobster with fresh corn with butter and a couple of glasses of white wine.
Do you have links for the salad recipes? Especially the first one. TIA
Actually BOTH recipes would be great!
OK, I ordered a mandoline (and autocorrect first dropped the “e”, @abasket but I watched for it!) and oyster sauce (haven’t been able to find that in the store and DH likes a chicken/rice/broccoli instant pot recipe.) So will soon be able to make these vegetable dishes and some asian stir fry too. And my cuisinart air fryer/toaster oven thing arrives next week too (that’s a birthday gift from my s’s).
Used up the remaining kale in a Quinoa and Kale salad. Also made a marinated bean salad which is one of my summer staples. I now have no excuses for not eating healthy lunches this week.
^^^ I love a marinated bean salad. Sometimes I cheat and get the large 2 jar pack from Costco.
I really enjoy kale and it’s probably the green salad vegetable I eat most often. I like it sauteed too or added to a “bowl” with grains and veggies, protein, sauces. Below are a couple of favorite kale salads.
Another favorite way to eat kale is to clean it, massage with olive oil and lemon juice and then add a couple of toppings like shredded carrrot or chickpeas, fresh parm shavings and then a little more olive oil, lemon juice garlic and salt and pepper.
https://www.gimmesomeoven.com/kale-salad-warm-cranberry-vinaigrette-recipe/#tasty-recipes-65433
https://wakethewolves.com/the-best-kale-caesar-salad-made-vegan/
Homemade cinnamon rolls now in the oven. Prepping mimosas. Love the smell of cinnamon rolls baking.
I made macaroni salad to go with grilled sausage, peppers and onions for dinner.
Thanks @abasket . Both sound delicious. I think the cranberry vinaigrette one would be great in the fall!
Father’s Day dinner: grilled skirt steak, grilled asparagus and French style Yukon gold, fennel and herb salad.